Acini de Pepe Salad

1 pkg. Acini de Pepe

Cook 10 minutes, or until done, in 3 quarts boiling water, 2 tsp. salt, 1 Tbs. oil, rinse, drain, and cool.

Add:
1 20 oz. can drained crushed pineapple (save juice)
1 or 2 20 oz. cans drained chunk pineapple (save juice)
2 or 3 cans drained mandarin oranges, (discard juice)
Save 1 3/4 cups juice from pineapple. Mix into this liquid:
3/4 cups sugar
2 beaten eggs
2 1/2 Tbs flour

Stir well and cook until thickened; cool. Add cooked acini de pepe in large bowl. Seal and let stand overnight, then add: drained fruit, small pkg. colored mini marshmallows (optional), then 1 9 oz. carton of Cool Whip, and 1 cup coconut (optional). Stir well. Makes enough for 25 to 30.

Shrimp Vegetable Salad

24 oz salad macaroni, boiled in salted water
1 cup celery, diced small
1 dozen hard boiled eggs, diced
4 cans tiny shrimp
1 diced green pepper
1 bunch green onions, chopped
12 medium radishes sliced
1/4 bunch broccoli, cut in small pieces (mainly for color)

Dressing of half mayonnaise and half salad dressing. Mix dressing into vegetables until coated, but still loose, not sticky.

Add:
3 diced tomatoes
1 cup diced mild cheese

Serve on lettuce leaf. Serves 30 to 35.